White Gazpacho and Lobster Brochette
- 1 1/2 cups sliced almonds
- 1 3/4 cups water
- 1 1/2 cups bread crumbs (white bread)
- 3 ounces verjus (white)
- 3/4 cup white seedless grapes
- 2 1/2 ounces cucumber juice
- 1 teaspoon sherry vinegar
- Dash almond extract
- 2 tablespoons extra-virgin olive oil
- 4 (1 1/2 pound) lobsters
- 1 teaspoon olive oil
- 1/2 teaspoon grated lemon zest
- Dash cayenne pepper
- Salt and freshly ground black pepper to taste
- 3 tablespoons chopped chives
- 8 (5-inch) skewers (if using bamboo skewers, soak in water for 15 to 30 minutes)
For the gazpacho: Grind the almonds in blender or food processor using a portion of the pre-measured water to help puree the almonds. You will need to repeat this several times until the mixture is milky in appearance, pureeing for approximately 3 minutes.
Combine the remaining ingredients with the pureed almonds. Process this in a blender or food processor in batches until smooth. Strain thoroughly and chill for at least 1 hour.
For the lobster: Blanch the lobsters in a pot of boiling water for 2 to 3 minutes. Remove the lobsters from water and let cool. Preheat a grill pan on medium heat for 10 minutes. Remove the tails from the lobsters and crack the shells to remove the meat. Cut the tail meat into 1/2-inch pieces and put 3 pieces each onto 8 (5-inch) skewers. Coat the lobster with olive oil and season with lemon zest, cayenne, salt, and pepper. Grill the skewers for 2 to 3 minutes until the lobster is firm. Place the skewers in small glasses and pour the soup over the lobster. Sprinkle with chopped chives and serve.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Executive Chef John Doherty of The Waldorf Astoria